Easy classic Chicken Piccata with a light lemon sauce for the perfect weeknight meal!
- 4 boneless skinless chicken breasts cut horizontally into 1/2-inch thick cutlets
- 3 tablespoons kosher salt (I like Diamond Crystal Kosher Salt)
- fresh ground black pepper
- ½ cup all-purpose flour
- 4 tablespoons unsalted butter, divided
- 2 tablespoons olive oil
- 2 garlic cloves minced
- 2 shallots minced
- ¾ cup dry white wine
- 2 tablespoons capers rinsed and drained
- 1 ½ cups low-sodium chicken broth
- zest from 1 lemon (in large stips removed with a vegetable peeler)
- 3 tablespoons fresh lemon juice
- extra lemon slices for serving
- cooked spaghetti for serving
- chopped parsley leaves for garnish
To prepare chicken cutlets and brine:
If using chicken breasts, place on a small baking sheet and put in the freezer for 15 minutes. This will make them easier to cut in half.
Carefully slice each chicken breast in half horizontally into cutlets.
Dissolve kosher salt in 1 quart of tepid water in a large zipper bag or bowl. Seal and shake to dissolve the salt, then add the chicken cutlets. Leave at room temperature for 15 to 30 minutes while preparing the other ingredients. Remove the chicken, rinse, drain and blot dry with paper towels. Season the chicken with pepper.
To cook the chicken:
Add the flour to a large plate and set aside. Add 1 tablespoon butter and 1 tablespoon olive oil in a large non-stick skillet. Heat over medium-high heat until melted. Dredge the chicken in the flour and add half to the skillet. Do not crowd the pan. Cook until the chicken pieces are well browned on one side, about 5 minutes. Turn and cook another 3 minutes on the other side. Remove the cooked chicken to a plate and cover lightly with foil to keep warm. Add another tablespoon of butter and 1 tablespoon olive oil to the pan and repeat by cooking the remaining chicken.
To prepare the sauce:
Add the garlic and shallots to the now empty pan and saute until fragrant, about 1 minute. Add the wine to delgaze the pan scraping up any browned bits on the bottom. Add the capers, chicken broth and lemon zest strips. Cook, stirring frequently, over medium-high heat until reduced by about half and just starting to thicken. Remove and discard the lemon zest. Return the chicken and any accumulated juices to the pan and heat for a few minutes until warmed through.
Remove the pan from the heat and add the last 2 tablespoons butter and lemon juice to the pan. Stir until the butter is melted. Serve over pasta garnished with addition lemon slices and parsley, if desired.